High Protein Mediterranean Chicken Orzo
A vibrant dish combining protein-packed chicken and tender orzo pasta, bursting with Mediterranean flavors.
Equipment
- Large Skillet
- Pot for Cooking Orzo
Ingredients
- 1 cup Orzo Pasta
- 2 tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 lemon juiced
- 2 cloves Garlic minced
- 1 cup Cherry Tomatoes halved
- 1 cup Baby Spinach Leaves
- 0.5 cup Black Olives sliced
- 0.25 cup Feta Cheese crumbled
- 0.25 cup Fresh Parsley chopped
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Season chicken pieces with salt, pepper, oregano, and basil. Add to the skillet and cook for 5-7 minutes until golden brown and cooked through.
- Squeeze lemon juice over the chicken and add minced garlic. Sauté for an additional 1-2 minutes.
- Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until softened.
- Lower heat to medium, and stir in cooked orzo, baby spinach, and sliced olives. Toss gently until spinach wilts.
- Remove from heat and sprinkle with feta cheese and chopped parsley before serving.
- Serve warm and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.